Beef stroganoff without sour cream recipe. The perfect beef stroganoff: a step by step recipe with a photo

Beef Stroganoff - famous dish Russian cuisine. This is meat different types in a fragrant gravy.

There are many food recipes, each culinary specialist has his own crown list of products with which beef stroganoff turns out perfect. The consistency of the gravy itself also varies depending on personal preference.

Someone likes to be thinner, but someone needs a spoon to stand in it. In any case, when preparing a dish, you need to invest not only fresh quality products, but also a piece of the soul, then you get a real masterpiece.

There is not much history

The dish has long been associated with Russian cuisine, but in fact, like almost all culinary masterpieces, it was invented by a French chef.

According to one version, the chef came up with the idea of ​​stewing meat in thin pieces until soft for his master, who was already at a respectable age, loved to eat well, but already had problems with his teeth.

Another version says that the cook treated Count Stroganovskiy with meat, from whose name the name of the dish later came.

It is worth noting that beef stroganoff can be prepared from different meat or offal. Beef, pork, chicken, turkey, rabbit will be an excellent base.

The gravy can change and contain sour cream, tomato paste or fresh tomatoes, cream or even mustard. It all depends on the imagination, favorite products, the age of the guests, and, possibly, the presence of an allergy to any ingredient.

After all, little children will surely be happy with a dish of hypoallergenic turkey or rabbit with sour cream sauce, and adults for a good drink will choose the meat of a pig or a cow with tomato sauce.

Traditionally, you need to cook beef stroganoff in a deep frying pan with a thick bottom, so the meat will not burn, but will be covered with a golden crust. In case of absence the right utensils, fit regular frying pan, saucepan, stewpan or slow cooker.

Classic beef stroganoff recipe

What does it represent classic recipe dishes? Based on the name, the basis should be beef. As you know, beef takes a long time to cook, but if the pieces are beaten off well, then the dish will be ready within half an hour.

Is it worth emphasizing that the dish is not so cheap, because you need to spend money on a good fresh piece of meat, but in return you get the most delicate appetizing food.

So, for 2 servings you will need:

• 400 gr. beef (preferably tenderloin);
• 1 onion;
• According to 2 tbsp. l. vegetable and butter;
• 5 large tomatoes;
• 120 gr. sour cream;
• 1 st. l. flour;
• Salt, pepper and herbs to taste.

Step-by-step recipe-instruction with photo:

1. Beef should be washed well running water trim off excess fat. Dry the meat with a towel or napkins;

• Cut the beef across the grain into thin long pieces (about 7-9 cm). The meat must be cut off. So that it does not lose its shape, this can be done by covering the meat cling film or plastic bag. Beat gently with a meat hammer, the film will help keep the shape and not splatter the environment;
• Peel the onion and cut into half rings;
• Wash greens and finely chop;
• Blanch the fresh tomatoes, remove the skin, grate them on fine grater. It is better to remove the bones by wiping the resulting mass through a sieve;
• Pour vegetable oil into a hot frying pan, and after a few minutes put beef in it. On high heat, fry the meat for 7 minutes until a crust is obtained, stirring occasionally;
• Melt in a separate pan butter and fry onion half rings in it until golden;
• Pour the flour into the onion, mix well and fry for another 2 minutes;
• Put the tomato mass and sour cream there, cover and simmer for 5 minutes;
• Combine meat and sauce in one of the pans, season with salt, pepper and simmer for about 8 minutes;
• Sprinkle the finished dish with herbs. You can apply.

Beef stroganoff will be able to decorate any nondescript side dish. Rice, buckwheat, boiled or baked potatoes on a plate will be saturated with colors with this dish.

goulash and chicken fillet- another meat dish that has long grown out of national cuisine and became a classic.

How to quickly defrost meat at home - we have collected the most better ways Here.

• The beef should be the freshest. It is better if it is tenderloin or sirloin. Then the dish will turn out especially tender;
• If the meat is frozen, it should be thawed by placing it in plastic bag. So, the moisture contained in the beef will not evaporate and the beef stroganoff will turn out juicy;
• If ready meal turned out to be liquid, it can be boiled without a lid for several minutes until desired consistency, excess moisture will go away;
• Not beaten meat will cook for a very long time, this will lead to the fact that the juice from the pieces will evaporate and the dish will turn out to be tough;
• Flour is needed so that the gravy thickens a little. If there is no flour, you can take a little starch, dilute it with water and add it to the sauce. The effect will be the same.

Beef stroganoff is a unique and versatile dish of small pieces of meat topped with sour cream. As a side dish, you can cook anything - mashed potatoes, spaghetti, cereal porridge and much more. According to one version, the dish has the following history of occurrence: Count Stroganov had problems with his teeth in his old age. His faithful servants began to cook meat for him, finely chopping it at the same time, so that the owner would enjoy his favorite delicacy, despite his problem. The dish is prepared quickly enough, which saves the hostess's precious time. Consider several options for preparing this dish, as well as some secrets and tricks of its preparation.

Beef - great option to create this dish! Thanks to this method, the meat is soft, tender and melts in your mouth. Try it!

We will need:

1. 300g beef tenderloin
2. 1 bulb
3. 2 tbsp flour
4. 4 tbsp tomato paste
5. a glass of broth
6. a teaspoon of mustard
7. 5 tbsp sour cream
8. salt pepper

Beef cut into layers of medium thickness. Beat each one well.

Advice! So that the pieces of beef do not scatter around the kitchen when beating, it is better to wrap them with cling film!

Then cut the fillet into thin strips. Salt, pepper and leave to marinate, covered, while other ingredients are prepared.

Finely chop the onion. To do this, first divide it in half. Cut each half lengthwise into thin strips and then across into small pieces. It should look something like this:

Now add flour to the meat and mix thoroughly so that each slice is rolled with it. Flour helps keep the juice in the meat, thus it will turn out juicy, not overdried and not overcooked.

Pour a little vegetable oil into a hot frying pan. Bring it to a boil and add the onion there. Fry it until a delicious golden hue.

Now send the tenderloin pieces to the onion.

Fry until the beef releases the juice and absorbs it back. You are unlikely to miss this moment. The picture should look something like this:

Now transfer the contents to a separate bowl and prepare the sauce in the same pan.

Dilute the tomato paste in half a glass of water. Pour the resulting liquid into a heated pan. Simmer until the mass thickens and acquires a more saturated color.

Now add a glass of broth or just water. Send mustard here.

Now it's sour cream. Salt, mix thoroughly and let the mixture sweat for 1 minute.

Connect fried tenderloin and sauce in a saucepan and put on fire. Without letting the contents boil, simmer on the stove for about 15-25 minutes until thickened and uniform in color under the lid.

The meal is ready. Serve immediately, with a side dish, hot. Bon appetit!

Step by step recipe b

We will also consider the second recipe in stages.

For this we need:

1. 600g beef tenderloin
2. 1 bulb
3. 50g butter
4. 2 tbsp tomato paste
5. 1 tbsp flour
6. a glass of sour cream 2.5% fat
7. sunflower oil for frying
8. salt, pepper to taste

Cut the meat into strips, no more than 1 centimeter thick.

Chop the onion into half rings. To do this, divide the onion in half and cut across with a knife into thin slices.

Pour a little vegetable and butter into a hot frying pan. Bring to a boil and melt completely.

Now send the onion half rings to the brazier and fry until golden color. It is also important that the juice secreted by the onion is completely evaporated.

Transfer the tenderloin pieces to a bowl, pepper and add flour. Mix everything thoroughly until the flour is completely distributed. Shake off the rest of the flour.

We will add salt at the end of frying, this will favorably affect the taste of the dish.

In the brazier, after the onion, send the meat. At the same time, its location is an important criterion: it must lie on top, on onion pillow, one layer.

In this form, fry the contents for 5-8 minutes, of course, without stirring.

Now turn the onions upside down and fry for another 5 minutes. It's time to salt the meat.

Add tomato paste and mix well.

Pasta can be replaced with half a glass of tomato juice. After thorough stirring, remove the pan from the heat and transfer its contents to a saucepan for further manipulations. We put the saucepan on the stove, turn on the fire and add sour cream. Bring the mass to a boil.

Simmer for about 10 minutes until completely thickened. After that, beef stroganoff is ready for tasting.

Bon appetit!

cream beef stroganoff recipe

Sour cream sauce can easily be replaced with cream sauce. This is no less a winning option.

Ingredients:

1. 500g beef tenderloin
2. 1 onion
3. a tablespoon of butter and sunflower oils
4. 23% cream with porcini mushrooms
5. 1 tsp mustard
6. a little flour for dusting
7. salt, pepper, spices at your discretion and taste.

Cut the beef into small slices across the grain.

In order not to roll each piece separately, you need to pour the flour into a deep bowl and place all the slices there. Mix the whole mass with your hands and remove the pieces before brushing off the excess flour.

Onion cut into thin half rings.

Fry the onion until golden vegetable oil. Fry the meat also on both sides for 10 minutes, in a pan separate from the onion. Then combine these two components in a saucepan and pour them with cream. We put the mass on fire.

Add mustard, salt, spices, a little butter and simmer the mixture for about 15 minutes over low heat. As soon as the required time has elapsed, the dish will be ready to eat.

You can serve it with a hot side dish or with fresh vegetables!

How to cook beef stroganoff

Such a recipe will help you out even when there is very little time for cooking, and the family requires a delicious and hearty dinner. With this treat you will not only feed your loved ones, but also delight them.

Required products:

1. 700 g beef
2. 1 medium sized onion
3. a glass of sour cream
4. 2 tbsp tomato paste or half a glass of tomato juice
5. 2 tablespoons of vegetable and melted butter
6. salt and black ground pepper taste.

Cut a piece of beef into slices no more than 5 mm wide. Then beat each of them with a special hammer or tenterizer. If you use the latter, then you can beat off several layers at once. if you only have a hammer at hand, then do not forget to wrap the meat with cling film beforehand.

Cut the beef into thin strips, as in the photo. Chop the onion into half rings.

Let's move on to the heat. Beef comes first. Put it on a hot frying pan with vegetable oil and butter. There is no need to add salt or pepper at this stage. At maximum power, cook the meat until the liquid has completely evaporated. It is important at the same time not to interfere with the contents of the brazier often - a maximum of 2-3 times. In total, this process will take no more than 10 minutes.

It's time to salt and season the meat. Pour flour and onion half rings. Mix well and fry for another 5 minutes.

Already now, an appetizing smell and an incomparable aroma are beginning to spread around the house! put a couple of leaves bay leaf, sour cream and tomato paste. Mix all the ingredients until smooth and simmer for about 5 more minutes under the lid.

Sprinkle with chopped herbs and you are ready to serve! The dish is ready!

Sour cream beef stroganoff recipe

Prepare ingredients:

1. 800g beef tenderloin
2. 1 bulb
3. 200g sour cream
4. 2 tbsp tomato paste
5. salt pepper
6. a little butter and vegetable oil

meat cut small pieces. To do this, first cut the piece into slices, and then slices lengthwise and across.

Finely chop the onion.

Fry the beef in vegetable oil until the water evaporates and the crust is crispy.

Then shift the meat and add butter to the same pan. Now you need to fry the onion on it until golden brown.

As soon as the product is browned, sprinkle it with flour.

After mixing, send sour cream and tomato paste there (which can be replaced with tomato juice or pureed tomato).

Add 200 ml of water, mix and simmer for 5 minutes. Then move the meat, salt, pepper to the roaster and hold on the fire for another 10-15 minutes.

Let's move on to submission. One of the best options is a side dish of mashed potatoes. Put it in a round shape and smooth it out.

Remove the mold, decorate in a circle with dill feathers, and put our beef stroganoff in the middle.

Serve immediately, hot.

Meat is not only delicious product, but also extremely necessary for man in the daily diet. There are many options for its preparation - frying, stewing, boiling, marinade and much more. So that the dishes do not become boring, cook your favorite every day various delicacies. The recipes that we have reviewed in this article will come to your aid in any situation. Either family dinner or a luxurious celebration!

The world-famous dish - beef stroganoff with sour cream and cream has gained popularity thanks to excellent taste and ease of preparation. A little over 100 years have passed since its invention. This dish appeared thanks to the chefs of the Russian Count Stroganov, hence the name - Stroganoff meat.

Nowadays, any meat is used to make beef stroganoff - beef, chicken, pork. IN original recipe You can only take beef. The younger and more tender the meat, the less time it will take to cook it. It is best to buy a tenderloin, edge or kidney part.

An important role in cooking is played by the form of cutting meat pieces and gravy for beef stroganoff. A whole piece of meat, prepared for cutting, is lightly beaten off, and cut across the fibers into sticks about 5 mm thick. They are breaded in flour, and fried with onions for hot frying pan. Roasting time should not exceed 3 minutes. Then everything is poured with tomato-sour cream sauce, and stewed for 20 minutes to 1 hour.

Instead of sour cream, cream can be used in gravy. To make the sauce thicker, add a spoonful of flour or starch to it. But in classic version cooking, the meat is rolled in flour before frying, and no starch or flour is added to the gravy. The ratio of sour cream and tomato is taken to your taste, but the first component must be more. Tomato paste can be replaced with thick tomato juice.

Although over the long history of the recipe, many variants of it have appeared with different spices, V classic beef stroganoff put only ground black pepper and salt.

Satisfying and tasty dish, which is served in elite restaurants and inexpensive cafes. The main thing is not to overcook the beef at the very beginning and not beat it too much so that the dish turns out juicy.

Taste Info Meat second courses

Ingredients

• Beef - 500 g;
• Cream - 200 ml;
• Sour cream - 100 ml;
• Water - 70 ml;
• Tomato paste - 70 ml;
• Corn starch (potato or flour) - 1 tbsp. l.;
• Nutmeg, salt, pepper - to taste;
• Vegetable oil - 60 ml (3 tbsp. L).

How to cook beef stroganoff with sour cream and cream

Wash the purchased beef tenderloin before slicing. Cut the meat into pieces across the grain, like chops. Let's take it off both sides. No need to thresh on beef with all your might so that a lot of meat juice does not leak out. We beat off slightly, this can be done with the blunt side of the knife.

Now everyone big piece cut into strips. The size of the finished meat sticks is approximately 0.5 cm in thickness and 4–5 cm in length. Thanks to this small size of the pieces, the cooking time is reduced. Young meat can be stewed until tender in just 20 minutes.

Fry the beef in a well-heated vegetable oil until golden brown. In this case, the fire should be maximum in the first minute. Then reduce the heat a little so that the meat does not burn. It is advisable to stir it in a pan so that the pieces are evenly fried. Salt at the end of cooking, otherwise the meat will turn out dry.

We prepare the sauce for the gravy in advance. Mix sour cream with cream. It is convenient to do this with a whisk. We take dairy products with a fat content of 20% and have not expired. There should be plenty of gravy so that the meat floats in the sauce.

Dissolve starch in warm water. You can use flour instead of starch premium in the same amount. We pour water into flour or starch, and not vice versa, it is easier to grind all the lumps.

In a water bath, heat sour cream with cream, add spices: nutmeg, salt and pepper to taste. Add water with starch. We mix. Sauce can be heated small fire in a saucepan right on the stove, stirring with a spoon so that it does not curl.

To fried up golden brown beef in a pan, add tomato paste and cream sauce, mix. Reduce heat and simmer for 40 minutes. If the meat remains tough, simmer for another 20 minutes, stirring, watching the sauce. Add water if necessary. The frying pan must be covered with a lid during stewing.

Serve hot and fragrant Stroganoff-style meat with a side dish of potatoes, pouring gravy.

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Beef stroganoff with mushrooms

For this recipe, you can use store-bought mushrooms or oyster mushrooms. Melted butter make the taste more harmonious. It is more useful to use it for frying meat than lean.

Components:

• melted butter - 50 g;
• sour cream - 360 g;
• mushrooms - 240 g;
• pepper, salt to taste;
• tenderloin - 750 g;
• onions - 160 g (2 pcs.);
• flour - 1 tbsp. l. with a slide;
• tomato juice- 100 g.

Cooking method:

Wash the purchased beef tenderloin and get wet paper towel. Cut off the excess film, and lightly beat off. We will cut the meat into beef stroganoff in accordance with all the rules, with sticks of 0.5 cm in thickness and 4 or 5 cm in length.

Wash mushrooms and onions, peel and cut into slices.

Heat the oil in a frying pan and lightly fry the onion and mushrooms.

Prepared meat pieces breaded in flour. Let's put on hot pan to onions and mushrooms. Stirring, we will fry for 3 minutes, so that the meat becomes slightly brown.

Mix sour cream, tomato paste (2 tablespoons) and flour diluted in a small volume warm water. Instead of tomato paste, you can add fresh tomato juice (half a glass). Salt the meat, pepper it and fill it with sour cream and tomato sauce. Cover with a lid and simmer over low heat until done. Add a little hot water while simmering if necessary.

Serve beef stroganoff with mushrooms to a side dish of potatoes or cereals along with gravy.

Beef stroganoff with tomato paste

This is a classic beef stroganoff recipe. It uses sour cream and tomato paste for the sauce. There are varieties of recipes that contain only sour cream and broth. Just with tomato and broth, the meat turns out to be harsh.

Components:

• flour - 60 g;
• sour cream - 200 g;
• pepper, salt to taste;
• vegetable oil - 50 ml .;
• beef - 300 g;
• onion - 80 g (1 medium onion);
• tomato paste - 70 g.

Cooking method:

1. Cut the tender beef tenderloin across the grain into pieces. Lightly beat them off, and cut into thin sticks. Pour the flour into a bowl, and dip the pieces of meat into it from all sides.
2. Heat up the pan with vegetable oil, put on it first the onion, cut into half rings, then the meat.
3. Fry the beef for two minutes. Salt and pepper to taste, pour gravy of sour cream and tomato paste. You can add a tablespoon of red wine (Madeira) to the gravy.
4. Simmer under a closed lid over low heat for 20 minutes.
5. Serve with boiled rice or deep-fried potatoes and pickles.

Beef stroganoff with rice

Juicy beef stroganoff fragrant gravy turns out great in the oven. Great as a side dish for this kind of meat. boiled rice.

Components:

• onion - 240 g (3 pcs.);
• sour cream - 450 g;
• ground pepper - 1/3 tsp;
• greens - a bunch;
• beef tenderloin - 600 g;
• tomato paste - 1 tbsp. l.;
• salt to taste;
• allspice - 3 pcs.;
• vegetable oil - 4 tbsp. l.;
• rice (for garnish) - 1 tbsp.

Cooking method:

Dry the washed beef tenderloin with a paper towel. Cut into pieces about 1 cm thick across the grain. Lightly beat the beef, and cut into strips about 5 cm long.

Fry the resulting meat cubes in hot oil in a pan for no more than 5 minutes until golden brown. At the end of frying, when the fire is already off, salt and pepper the beef to taste.

Lubricate the baking dish in the oven with butter, and put the meat in it, cover the form with food foil.

Onion cut into half rings. Fry in oil until golden brown. Add sour cream, chopped parsley and tomato paste to the pan with onions, salt to taste. When the first bubbles appear, the sauce is ready.

Pour beef in the form with hot sauce, throw allspice, cover with foil, and put in hot oven. Bake for 20 minutes at 190 degrees.

Boil rice for garnish. Serve the meat hot with rice, pouring with fragrant sauce.

Beef stroganoff with gravy

Quick Recipe tasty meat with gravy, which is different from the classic beef stroganoff recipe. It uses pork instead of beef and an unusual sauce.

Components:

• pork fillet- 500 g;
• flour - 1 tbsp. l.;
• onion -2 pcs.;
• heavy cream or sour cream - 200 ml;
• cumin - 1 tsp;
• pepper, salt to taste;
• butter - 2 tbsp. l.;
• broth - 275 ml (1.5 tbsp.).

Cooking method:

Cut the washed pork fillet into strips 5 cm long and half a centimeter thick.

Finely chop the onion. Fry it in butter until light yellow. Add meat to it, stirring with a spoon, keep on fire for about 6 minutes.

We prepare the sauce by mixing the broth and sour cream. Salt, pepper, put cumin and flour in the gravy. Pour it into the pan to the pork, so that all the pieces are under the sauce.

Simmer the dish for about 15 minutes under a lid over low heat.

Serve with vegetables and your favorite side dish.

Enjoy your meal!

For the first time, the recipe with the name "Stroganov's Beef with Mustard" appeared in "A Gift to Young Housewives" by Elena Molokhovets, published in 1871. By this time, according to Larousse Gastronomique, the recipe had been in Russian use for about a hundred years. The Stroganov dynasty has been known since the 15th century, it is an old noble family. All the Stroganovs were theoretically familiar with the technical side of the culinary business. The dish was invented by one of the cooks who served with the Stroganovs. Name dishes after famous people began in France in the 17th century, and then this manner, together with French chefs migrated to Russia. Which of the Stroganovs was the dish dedicated to? All three candidates: Alexander, his son Gregory and Pavel - were worthy people. Alexander served as governor in Novorossia, Pavel was a friend of Alexander III and was a diplomat, and it is known about Gregory that this noble man lost absolutely all his teeth in his old age and could not enjoy steaks. It is quite possible that it was Gregory who asked the cook to somehow soften the meat, so the cook beat off the beef with a hammer, and then finely chopped it across the fibers.

For beef stroganoff, tenderloin (upper and inner parts of the hind leg) of young beef or veal is taken. You can also take loin. The main thing is that the meat is fresh, then the beef stroganoff will turn out fragrant and tender.

The loin is a long muscle from the inside of the back. It runs along the spine and is positioned so that it doesn't have to do much. That is, this muscle is completely untrained, which ensures its softness and tenderness when cooked.

How to choose meat

When choosing a tenderloin, be especially careful: unscrupulous sellers often try to sell inexperienced buyers for the same price tough meat from a shovel.

In order to be 100 percent sure that you have a quality tenderloin in front of you, take a closer look at whether there is a film on the meat (it does not and cannot be on a fake tenderloin) and what consistency the beef has. beef tenderloin- loose meat with large fibers.

You can safely buy both a completely “cleaned” piece of tenderloin, without any films, tendons, or tenderloin in its original form. In the first case, your advantage will be a huge time savings, and the disadvantage is the risk of overdrying the beef.

But buying a tenderloin with film and tendons, you are more likely to get juicy dish, however, you will have to process the meat yourself before you cook it, carefully removing all excess.

How to cook beef stroganoff - 5 delicious recipes

Beef stroganoff with champignons

Ingredients:

• 600 g beef tenderloin,
• 200 g white mushrooms,
• 2 bulbs
• 3 tablespoons of butter,
• 1 tablespoon wheat flour,
• 1 cup sour cream
• 1 tablespoon hot sauce,
• 1 tablespoon tomato puree
• to taste - pepper, salt

Cooking method

Wash the meat, remove tendons, films, cut across the fibers into wide slices, beat off and cut into strips of about 0.4 cm, 5 cm long. Pour the chopped meat with pepper, salt, flour, put in a heated frying pan. Fry over high heat for 5 minutes until golden brown. Then transfer the meat to a saucepan.

Fry finely chopped fresh porcini mushrooms and chopped onions in oil, add to the meat, pour over sour cream, season with sauce, tomato puree, bring to a boil.

Beef stroganoff with shank

Beef stroganoff combines the components of two culinary traditions: French (breaded beef pieces) and Russian ( creamy tomato sauce which is not supplied separately). The key to success in preparing this dish lies in the rapid frying (sealing) of meat until golden brown and further stewing it in sauce. The beef is tender, flavorful and melts in your mouth. Shanezhki are perfect for beef stroganoff - unsweetened pies with filling.

Servings: 3-4

Ingredients:

Dough:

• 300 g flour + for dusting
• 100 ml warm milk(35−40 °С)
• 1 egg
• 30-40 ml melted butter
• 30 g sugar
• 5-8 g dry yeast
• salt - to taste

Filling:

• 2 tubers boiled potatoes
• 50-80 g lard
• ½ onion
• 2 garlic cloves
• small bunch of parsley (dill)
• salt - to taste

Beef stroganoff:

• 300-400 g beef (tenderloin or long muscle)
• 1 large onion
• vegetable oil for frying

Sauce:

• 200 ml sour cream
• 1 tsp tomato paste (optional)

Chef's Tip - You can spread the filling on the shaneshki with pastry bag.

Cooking:

1. Dissolve yeast in milk, add flour. Add sugar, salt, egg and mix.
2. Pour in the butter. Knead the dough until smooth, until it begins to lag behind the walls of the container. Leave for 1.5-3 hours, doing punch-downs during this time 2-3 times. Divide ready dough into small balls, put on a floured surface and let them stand for 30 minutes.
3. Fry peeled and chopped onions and garlic in finely chopped bacon in a well-heated pan until tender. Mash potatoes. Chop greens.
4. Transfer the mixture from the pan to the mashed potatoes, add herbs, salt and mix thoroughly. Make indentations in the dough balls.
5. Fill the shanezhki potato stuffing and bake on a floured baking sheet in a preheated oven for 8-10 minutes at 200 ° C.
6. Cut the beef into strips 1.5-2 cm wide. Chop the peeled onion. Sprinkle with pepper and salt and mix the meat with the onion with an effort so that the juice stands out.
7. Fry the meat with onions in hot vegetable oil for 2-3 minutes.
8. Add sour cream and tomato paste (optional) and heat for 2-3 minutes. Serve meat with baked shanezhki.

Quick beef stroganoff with green beans

Ingredients:

• 600 g of not the best part of beef without bones and fat
• ½ cup sour cream 20% fat
• 2 medium onions
• green green beans
• 1 tablespoon flour
• 1 teaspoon soy sauce
• 1 tablespoon good ketchup or tomato paste
• 2 tablespoons butter
• 1 tablespoon vegetable oil
• salt, freshly ground black pepper
• parsley for serving

Cooking

Cut the meat into layers 1-1.5 cm thick, cover with a film and beat very carefully with a hammer or rolling pin to a thickness of 5-8 mm. Then cut the meat across the fibers to make neat straws. Onion cut into half rings. Cook the beans in boiling water for 2-3 minutes. Then put the beans in a colander and pour over cold water to stop the cooking process.

Heat in a heavy bottomed saucepan (or cast iron skillet in high sides) butter and vegetable oil, fry the onion, 2 minutes. Add meat and fry for 5-6 minutes. The pan should be hot and the meat should sizzle loudly. It happens that the meat itself is very watery, and an excess of meat juice will be found in the saucepan - then fry for an additional 2-3 minutes so that the juice evaporates, or simply drain it.

Sprinkle the meat with flour, mix with a wooden spatula and fry for a couple more minutes. Pour in the sour cream soy sauce and ketchup (tomato paste), salt, pepper, and as soon as the first bubbles appear, remove from heat. Serve with green beans, and it is better to arrange them on plates, as in my photo - the sauce will spread elegantly over the beans.

Stroganoff beef with mustard in a slow cooker

Ingredients:

• 500 g beef (ham)
• 1 bulb
• 75 g butter
• salt, freshly ground black pepper - to taste

Sauce:

• 50 g flour
• 75 g butter
• 500 ml stock
• 250 g sour cream
• 100 g spicy mustard

Cooking

Cut the beef into 0.5 cm thick slices. Cut the slices into 0.5 × 0.5 cm cubes. Cut the onion into half rings. Put together with meat in a separate container. Salt, pepper. Place in refrigerator for 30 minutes.

Turn on the “Frying” mode, the product is any. Melt half the butter, fry the meat with onions in small portions until a soft golden color. Put in a separate container, cover with foil, put in a warm place.

Prepare the sauce. To do this, set the "Frying" mode, the product is any. Melt butter.

Add flour, fry for 2-3 minutes, until golden brown with constant stirring, so that there are no lumps. Pour in the broth. Add sour cream and mustard, heat for 3-4 minutes, stirring constantly, so that the sauce acquires homogeneous consistency.

Put the fried meat with onions in the sauce. Cook in the "Extinguishing" mode for 20-30 minutes.

Beef stroganoff - a classic recipe

Ingredients:

• 800 g beef
• 2 heads onion
• 3 art. spoons of flour
• 250 g sour cream
• 3 art. tablespoons of vegetable oil
• 5-6 black peppercorns
• ground black pepper

Cooking

Wash the meat, dry it, cut across the fibers, beat off and cut into cubes. Salt and pepper. Fry chopped onion in oil for 10 minutes. Add meat. Fry, stirring, 8-10 minutes. Sprinkle with flour, fry for another 5-6 minutes, stirring. Add sour cream and peppercorns, bring to a boil and cook, stirring, 2 minutes.

At the mere mention of a beef stroganoff dish, a picture of thin pieces of meat in delicious gravy. Moreover, the picture is so real that the rush of gastric juice is guaranteed. So, I propose to cook a delicious, quick and practical beef stroganoff dish. The recipe is extremely simple, but to make the fried meat soft and tender, you need to know a few simple secrets. So, I share my experience on how to properly cook beef stroganoff.

Ingredients:

• 500 gr. beef (thin edge, tenderloin)
• 2 pcs. onion
• 1 tbsp flour without a slide
• 200-250 gr. sour cream or cream
• vegetable oil or 40-50 gr. butter
• ground black pepper
• parsley

1. Meat is one of the key moments in the preparation of this dish, so for beef stroganoff we buy a tenderloin, a thin or thick edge. By the way, a good butcher always asks not “What do you want to put?”, But “What do you need meat for?”. And a good butcher will definitely advise these parts of the carcass, they have little connective tissue and, with the right heat treatment beef is always tender. Also don't forget to ask for meat from a young animal.
2. Second key moment- Be sure to cut the meat across the fibers. Pieces are 5-6 centimeters long and no more than 1 cm thick.
3. So let's heat up the pan. You can cook beef stroganoff with both butter and vegetable oil. On creamy taste food is more tender.
4. When the pan with oil warms up well, fry the onion, cut into rings. Fry over medium heat until it becomes soft and acquires a beautiful caramel color. The onions should not burn, otherwise the meat and gravy will acquire a bitter aftertaste.
5. When the onion is fried, put the pieces of meat in the pan. Stirring, fry the beef with onions over high heat. We fry for 5 minutes, no more. With a longer heat treatment, the meat loses moisture and becomes dry.
6. An important point. If you are preparing a large portion of beef stroganoff and, accordingly, you have a large number of meat, then you should do so. Remove the onion from the pan. We heat the pan well with oil (butter or vegetable). The meat is divided into two or more parts. Fry each part for 3-5 minutes over high heat. And only then we combine the fried meat with onions.
7. If you try to fry a large amount of meat in one go, then nothing good will come of it. The frying pan cools down quickly, a fried crust that prevents the loss of liquid does not occur. The meat rapidly loses moisture and begins to cook in own juice which is exactly what should be avoided. Therefore, beef and any other meat is always fried in small portions.
8. We put an incomplete tablespoon of flour in the pan, mix immediately to avoid lumps. Flour dissolves well in the existing fat.
9. Immediately pour in sour cream or cream. If the sour cream is thick, then it should be slightly diluted with water, taking into account the fact that part of the liquid will necessarily evaporate during further cooking and the sauce should not be too thick. Salt and pepper to taste. You can add a little tomato sauce, but as for me, the tomato interrupts amazing combination meat taste and fried onion, but here, as they say, the taste and color ...
10. While stirring, cook beef stroganoff over low heat for 5-10 minutes. Usually this time is enough for the dish to be fully cooked. If the beef was not very good, then it may take a little more time.
11. That's all, delicious beef stroganoff beef is ready, sprinkle the meat with chopped parsley and serve. Suitable as a side dish light salad, mashed potatoes, boiled rice or most regular pasta. With such meat, any side dish will go with a bang!

P.S. They say that the dish of beef stroganoff (meat from Stroganov) was created by a French chef for the open receptions of Count Stroganov. But there is another story, which says that the teeth of the aged earl fell out, and he loved meat, so the cook came up with a new dish)))